More Pie Art

I Love You Pie

Come Sail Away With Me Pie

Night Water Pie

Sun Pie

Cait's Baked at Pantigo Farm Co.

This summer of 2012 is the possible beginning of a new way of life, as a professional baker! Joe and I have moved back to East Hampton, NY. The home town I never thought I'd live in again. This is a test run. I always knew I'd have to try living on the East coast again, to see if I could really enjoy it. So here we go!

This summer, I will be putting out baked goods at the Pantigo Farm Co. stand in East Hampton. The stand is run by my good friends, the very talented, hard working and newly married Sam and Hillary Lester. They have a great stand at 390 Pantigo Rd. filled with local produce, a lot of which is organic (all of which is delicious!), granola (made by Ms. Hillary Lester herself), some of the most amazing jams and jellies that Sam and Hillary specialize in and have become very well known for. Their Beachplum Jelly is what got them started and have people coming back for more and more. The Beachplum BBQ sauce is something that everyone who enjoys a good BBQ should try, and get one for their BBQ enjoying friends too. Right now, the fresh, local and in season strawberries have been put to great use in their amazing strawberry jam, which I am incorporating into Cait's Baked Peanut Butter and Jelly cookies.

The baking life has been great so far. It's hard, hard work, but luckily I love it! I want to start the food pictures again, and get this blog up and running once more. I started up a facebook page for Cait's Baked, check it out!

Here are some photos of the yummy goodness that is being sold at Pantigo Farm Co. Come on by, introduce yourself, have a sample and hang out! I hope to see everyone there!

Strawberry Rhubarb Pie made with Pantigo Farm Co.'s organic strawberries and rhubarb

Carrot Bread!!! a best seller, coming with coconut cream cheese frosting on the side. Oh My.

Peanut Butter and Jelly Cookies made with Pantigo Farm Co.'s Strawberry Jelly.

Sam and Hillary Lester

Gluten free and dairy free Snickerdoodle Cookies!

Croissants on the weekends? Whadaya think?

Fresh baked baguettes. Coming soon with fresh rosemary from the garden.

Strawberry Rhubarb muffins. With fresh strawberries and rhubarb from the Pantigo Farm Co. stand.

Sam and the newest additions to the farm! Eggs to come...

In the meantime we sell local free range eggs, also used in the baking!

Farmer Sam, getting ready to work.

Goodnight!

It's New Years Eve, this is my first blogging!

...Wake up. 9:30. Let the cat in, as her vocal talents exceed my own first thing in the morning.

Oh what a beautiful morning, oh what a beautiful day! Southern California can be annoyingly perfect weather but some days that's just what you want. Yesterday was rain, today we move on from the rain.

...Joe leaves for work, I get up. Splash my face with water, the morning business. Make coffee! Sometimes I'll make Zhena's tea in the coconut chai form, to wake myself up a bit. I should not be having coffee, as it gives me the shakes a bit. Today, however, it is the french press, with the real deal.

Today is New Years Eve, and the start of my primarily baking blog. I hadn't thought of it before now, but to start something on the last day of the year doesn't usually happen. What good would come from me waiting one more day? When it is time, it is time. And right now, it is time to push down the french press...

Today, I shall be baking some bread. It is a plain loaf of white bread. Well, two plain loaves in fact (since that is what the recipe says). From the joy of Cooking, an essential kitchen reference. Starting simple with what I've done before, as to not disappoint myself on this glorious first day of blogging. This idea originated (to me) from my mother back on Long Island when I was probably 8 years old or so. What she did, and I now do, with this magnificent bread... is get it all ready in the dough form, then roll it our like a thick pizza dough. Then you make pizza on it, yes that's right, make pizza as what turns out to be INSIDE the bread. Insert picture here... No no, nevermind, it's up on the top of the page (ha!). So that's the pizza bread. Today, however I am going to make a sweeter version rather than this savory masterpiece (I say masterpiece not because I believe I am that good, but because this bread is that friggin good, Thanks Mom!). Today, I will roll out the bread dough and spread some blueberry preserves over as if it were tomato sauce. Well, maybe not that much of it, but i'll take pictures and show you. Ok... here we go! I'll be back later with more.